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Garlic and Herb Zucchini Bake PDF Print E-mail
(4 votes, average 4.75 out of 5)
Friday, 02 September 2011 09:18

Printable Recipe

1 cup chopped onion
2 tablespoons butter
2 tablespoons olive oil
1 clove garlic, minced
4 cups thinly sliced zucchini (I used a mandolin)
¼ cup chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
½ teaspoon salt
½ teaspoon pepper
1 teaspoon Dijon mustard
2 eggs, beaten
2 cups shredded mozzarella
2 tablespoons grated Parmesan

     Preheat oven to 375°F.
     In a large skillet over medium heat, saute onions in butter and olive oil until they start to soften, about 2 minutes.  Add garlic and zucchini to pan.  Continue cooking, stirring occasionally until zucchini has softened, about 10 minutes.
    In a large mixing bowl, combine remaining ingredients except Parmesan.   Stir in zucchini mixture and combine until well mixed.
    Transfer mixture to a lightly greased 1 quart casserole dish.  Sprinkle Parmesan cheese on top.
    Bake 20-25 minutes or until lightly browned.

Serves 4.  
Based on a recipe from My Family's Best cookbook by Bob Bowersox.

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